May 29, 2012

Beer braised beef short ribs

Cooking with beer is the beautiful intersection of my interest in brewing with Bron's interest in cooking. A recipe for pomegranate and beer braised beef ribs was a great starting point that led to deliciousness.

We browned the meat and then fried the onions, garlic, chili and celery. The carrot went in next and then a dash of the stock to de-glaze the pan. Then the rest of the stock, the beer, vinegar and glucose syrup went into the pot and the ribs went back in. The whole lot went into the oven for 3 hours at 180'C.

Didn't get a picture of the finished product, too busy eating

After the meat was falling off the bone, it came out, we sieved the remaining liquid and simmered to thicken.